My Favorite Pumpkin Pie Recipe (grain-free, gluten-free, dairy-free, paleo)

Ali Segersten Nov 25, 2014 13 comments

Since it is the season for all things pumpkin, I decided to share with you my favorite pumpkin pie recipe. After all, Thanksgiving would not be complete without having a fabulous pumpkin pie! The paleo pumpkin pie filling and flakey grain-free pie crust both come from my Nourishing Meals cookbook.

Use any variety of baked winter squash in this recipe, such as sugar pie pumpkins, butternut squash, sweet meat squash, hubbard, or kabocha. Use this recipe for making Homemade Pumpkin Puree if you have a lot of squash that you would like to cook and freeze. Otherwise, just cut the squash in half, scoop out the seeds, and place the halves flesh-side down in a large glass baking dish with a little water in the bottom of the pan. Bake at 375 degrees for 45 to 60 minutes, or until squash is very tender. Since you are going to blend the pie filling you can just measure out the cooked squash without first making a puree. So easy!


About the Author

Ali Segersten

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.

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I do have a recipe that I posted a while back (it does contain xanthan gum though). Here you go:

Thank you! So glad you enjoyed it! :-)

Looks really good. Do you have a piecrust recipe that doesn't use, Coconut flour, Almond flour, or rice flours?

Thank you, Ali! I was so excited to eat a pumpkin pie that didn't hurt my stomach! It turned out great & I loved it. Thank you! :)

Well….you cannot really sub a dry sugar for a liquid sweetener without changing the ratios of the other ingredients. You would need to omit the arrowroot and maybe add 1/4 cup extra milk. I'm not sure though without testing it. You could also use coconut nectar in place of the maple syrup.

Ali, Can I sub Palm Sugar for the Maple Syrup? Thanx and Happy Thanksgiving :-)

Yes, you can certainly use coconut milk. Read my note about using it in the headnotes of the recipe above. I know many people who love using coconut milk in this pumpkin pie recipe. :)

can the non dairy milk be coconut milk?

Enjoy! :)

Hi Jenny~ I have a fabulous recipe for an egg-free, vegan pumpkin pie in my Whole Life Nutrition Cookbook. I've been making it for the last 12 years and everyone always loves it. It uses a little agar powder to replace eggs. Here is the link to the book in case you don't already have it.

Ground flax seed works best. Three tablespoons flax and one tablespoon water equals one egg. You McCain it in a small bowl, let sit for another ten or fifteen minutes and it becomes thick. I have used that in all my baking when I have run out of eggs. Works great!

Thanks, this has a lot less ingredients than our last one - we will try it out!

This looks delicious! Do you have any suggestions on what to sub for folks who can't tolerate eggs? I have tried making pumpkin pie using extra pumpkin and some arrowroot powder to thicken, but the texture was completely wrong...

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